Friday Feasting: Orange-Vanilla Monkey Bread

**photo credit here**

"The recipe I'm sharing today would make a great addition to your Easter planning menu.  It's a perfect crowd pleaser with it's zesty sweetness.  My oldest daughter tracked the recipe down after watching the Pioneer Woman make it on television.  I assure you it's delicious.  We even adjusted the sweetness factor down a bit and found it just perfect for our many tastebuds!"

Prep: 10 minutes
Cook: 25 Minutes
Serves: 12

INGREDIENTS

-3 cans Buttermilk Biscuits, not the flaky kind; cold
-1 cup sugar
-2 whole oranges, zested
-1 dash salt
-2 sticks salted butter
-3/4 brown sugar
-1 tbsp vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F.

Make sure all biscuit cans are very cold. Open all the cans and cut biscuits into quarters.  Fill a large Ziploc bag with the granulated sugar, orange zest, and salt.  Seal the bake and shake it around until contents are well mixed.  Add the biscuit pieces to the bag, seal, and shake the bag.  Be sure all the biscuit pieces are well coated with orange sugar.  Pour the pieces into a bundt (my preference) or tube pan and set it aside.

In a medium sauce pan, melt the butter over medium heat and then stir in the brown sugar and vanilla until just barely combined.  Pour mixture over all the biscuit pieces, scraping the pan to get all the yummy butter and brown sugar pieces!  Let the whole thing settle for just a minute then place in the oven.

Bake for 25 minutes or until top of the biscuits are golden brown.  Remove the pan from the oven and set it on a rack to cool for at least 10 minutes. Then turn the pan over onto a cake plate.

Serve and enjoy!